Taking the time to prepare Chicken Noodle Soup from scratch ensures that you’ll never want to make it any other way! My mother’s recipe stands out from the rest, featuring a rich homemade stock and simple yet delicious egg noodles that come together in just minutes. The final dish is truly the BEST Chicken Noodle Soup you will ever experience!
Jump to Recipe Print RecipeEvery time I make this soup, my kids literally jump with excitement, and for good reason—it’s absolutely delicious! It’s a staple in my household, especially during cooler months, and one of my favorite meals to bring to friends and neighbors when they need a little comfort. Served with a fresh loaf of Artisan Bread, this soup is always a crowd-pleaser.
What Type of Noodles Should You Use?
My mom always made her chicken noodle soup with homemade egg noodles, and I continue that tradition. However, the beauty of this soup is its versatility—you can use any type of noodles you prefer! Here are some great options:
- Homemade Egg Noodles – With just flour, salt, milk, and eggs, these noodles are incredibly easy to make and ready in just five minutes.
- Farfalle Pasta – This bowtie-shaped pasta adds a fun texture to the soup.
- Elbow Macaroni – A classic choice that works well in chicken noodle soup.
- Rotini – The spiral shape holds onto the broth beautifully.
Why Homemade Chicken Stock is Best
You might be wondering whether to use store-bought chicken stock or make your own. Without a doubt, homemade is the way to go! The secret is using a rotisserie chicken—you get flavorful meat for the soup and can use the carcass and bones to make an incredible homemade broth. You’ll be amazed at how easy it is, and the depth of flavor it brings to the soup is unbeatable.
How to Make Homemade Chicken Noodle Soup
- Prepare the Chicken Stock – If you’re making homemade stock, start with a rotisserie chicken. Use the leftover carcass and bones to create a deeply flavorful broth. If short on time, a high-quality store-bought chicken stock will also work well.
- Sauté the Vegetables – In a large stockpot over medium-high heat, melt butter and sauté diced celery and carrots for about three minutes. Then, add minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the Stock and Seasonings – Pour in your homemade chicken stock (or store-bought broth) and season with salt, pepper, a tiny pinch of rosemary, thyme, and crushed red pepper. Taste the broth before adding extra salt! If needed, you can enhance the flavor by stirring in a small spoonful of “Better Than Bouillon” chicken base or a bit of chicken bouillon powder.
- Cook the Noodles – Bring the soup to a boil and add your noodles. If using homemade egg noodles, drop them in uncooked and let them simmer until they are tender. For store-bought pasta, be careful not to overcook—it’s best to remove the pot from the heat as soon as the noodles are just barely al dente, as they will continue cooking off the heat.
- Add the Chicken – Shred the meat from the rotisserie chicken and stir it into the soup. Taste the broth again and adjust the seasonings as needed. Serve hot and enjoy!
Is Chicken Noodle Soup Healthy?
Yes! Homemade Chicken Noodle Soup is incredibly healthy, especially compared to store-bought varieties, which often contain excessive sodium, preservatives, and artificial flavors. When made with homemade chicken broth or stock, it’s packed with essential vitamins and minerals that are soothing for the body. Even if you opt for store-bought broth and noodles, this homemade version is still far healthier than canned soup.
Make-Ahead and Freezing Instructions
Make-Ahead Tips:
This soup is an excellent make-ahead meal, particularly when using homemade egg noodles, which don’t become soggy like regular store-bought pasta. If you plan to use store-bought noodles, I recommend making the broth ahead of time (steps 1-2) and then cooking the noodles and adding the chicken on the day of serving. This prevents the pasta from absorbing too much liquid and getting mushy.
Storing Chicken Noodle Soup:
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for 4-5 days. The exact shelf life depends on the freshness of the chicken used.
- Freezing: To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It will keep well for 2-3 months. For best results, thaw overnight in the refrigerator and reheat on the stovetop over medium heat. If using store-bought pasta, slightly undercook the noodles before freezing to prevent them from becoming too soft upon reheating.
Additional Tips for the Best Chicken Noodle Soup
- Use High-Quality Ingredients – The better the ingredients, the better the flavor. Fresh vegetables, high-quality chicken, and homemade stock make all the difference.
- Don’t Overcook the Noodles – This is key! Overcooked pasta will absorb too much liquid and turn mushy. If you anticipate leftovers, consider cooking the noodles separately and adding them to individual servings.
- Season to Taste – The flavors of homemade stock can vary, so always taste and adjust seasonings before serving.
- Add Fresh Herbs – A sprinkle of fresh parsley or thyme just before serving enhances the soup’s freshness and depth.
Serving Suggestions
Chicken Noodle Soup is satisfying on its own, but pairing it with a side dish makes for a heartier meal. Here are some great serving ideas:
- Crusty Artisan Bread – Perfect for dipping into the flavorful broth.
- Grilled Cheese Sandwich – A comforting classic that pairs wonderfully with the soup.
- Side Salad – A light, fresh salad balances the richness of the soup.
- Crackers or Biscuits – Great for an extra bit of crunch and texture.
Why You’ll Love This Recipe
There’s nothing quite like a bowl of homemade Chicken Noodle Soup. It’s warm, comforting, and packed with wholesome ingredients. Making the stock from scratch and using fresh, simple ingredients ensures that this soup is bursting with flavor. Whether you’re making it for a cozy night in, to soothe a cold, or to share with a loved one, this recipe is sure to become a favorite in your household!
The next time you crave Chicken Noodle Soup, skip the canned version and try making it from scratch. With homemade stock and easy egg noodles, you’ll taste the difference and never look back!
Easy Chicken Noodle Soup
Course: SoupCuisine: American, ChineseDifficulty: Easy8
servings20
minutes40
minutes206
kcalEasy Chicken Noodle Soup
Taking the time to prepare Chicken Noodle Soup from scratch ensures that you’ll never want to make it any other way! My mother’s recipe stands out from the rest, featuring a rich homemade stock and simple yet delicious
Ingredients
1/2 Tablespoon butter
2 ribs celery , diced
3-4 large carrots diced
1 clove garlic , minced
10 cups chicken stock , or broth*
1 teaspoon salt , to taste
½ teaspoon freshly ground black pepper , to taste
1/8 teaspoon dried rosemary ,or more, to taste
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1 batch homemade egg noodles , or 4 cups dry egg noodles, farfalle or other bite-size pasta
3 cups rotisserie chicken *
1 teaspoon better than bouillon chicken flavor , (or more, as needed), or chicken bouillon granules
Directions
- In a large stockpot over medium-high heat, melt butter and add diced celery and carrots. Sauté for 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Pour in the chicken stock and season with rosemary, thyme, crushed red pepper, salt (taste before adding more), and pepper. Adjust seasoning as needed, adding a spoonful of “Better Than Bouillon” chicken base or chicken bouillon cubes/granules to enhance the flavor.
- Bring the broth to a boil, then add noodles (either uncooked homemade egg noodles or dry store-bought pasta). Cook until the noodles are just al dente
- If using store-bought noodles, be careful not to overcook them. Remove the pot from heat as soon as they reach a tender consistency, as they will continue to cook in the residual heat.
- Stir in the shredded rotisserie chicken and taste the broth again, adjusting seasonings if necessary.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.
Notes
- Stock: I HIGHLY recommend making this soup with homemade stock! It’s very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth.
- If using store-bought broth I recommend adding Better than Bullion chicken base to it to give it more depth of flavor.
- Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my recommended method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories206
- % Daily Value *
- Total Fat
6g
10%
- Saturated Fat 2g 10%
- Trans Fat 0.16g
- Cholesterol 58mg 20%
- Sodium 934mg 39%
- Potassium 587mg 17%
- Total Carbohydrate
14g
5%
- Dietary Fiber 1g 4%
- Sugars 6g
- Protein 23g 46%
- Vitamin A 4606%
- Vitamin C 3%
- Calcium 31%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
